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50g (2oz) butter

1-2 tbsp caster sugar

23cm (9in) diameter Kugelhopf or bundt tin or 23cm (9in) diameter spring-form/loose-bottomed tin

1 Generously butter and flour the Kugelhopf tin or cake tin. Sprinkle with the almonds.

2 In a small saucepan, gently simmer the raisins in the brandy for 2 minutes. Remove from the heat, cover and set aside for at least 30 minutes to plump up.

3 Sift the flour, salt and nutmeg into the bowl of an electric food mixer.

4 In a measuring jug, mix the caster sugar with the warm milk and yeast and let stand in a warm place for 5 minutes until frothy. Add to the flour, nutmeg and salt, or, if using fast-acting yeast, the sugar, milk and yeast can go straight into the ingredients.

5 With the dough hook attached to the electric food mixer, mix together on a low speed.

6 Whisk the eggs and single yolk in another bowl. With the food mixer on a low speed, slowly pour in the egg, increasing the speed slightly for about 5 minutes or until the dough looks smooth and satiny. Slow it down again and add the butter, mixing until fully incorporated. Increase the speed to medium and beat quite vigorously for about 8 minutes, scraping down the bowl now and then, until the dough is still very soft but elastic. Add the raisins and mix through the dough. Remove the hook and scrape off the dough. 7 Lightly oil a large clean bowl and scrape the dough into it, covering with a butter wrapper or greaseproof paper and a loose plastic bag (it needs to be airtight). Place in a draught-free warm place for about 1 ½ hours or until doubled in size.

8 Knock back the dough. Cover and chill in the fridge for a minimum of 2 hours—it can be left overnight.

9 Remove and shape the dough into a round disc (no kneading required). Make a hole in the centre, place in the prepared tin and cover with a butter wrapper or greaseproof paper.

10 Place the tin back into the plastic bag again and leave in a warm place for about 2-3 hours or until it has risen two-thirds of the way up the tin. You can leave it in a cool place for up to 8 hours (for example, leave it overnight to bake in the oven the next morning).

11 Preheat the oven to 190°C (375°F), Gas mark 5. Remove the tin from the bag and bake on the middle shelf of the oven, covered lightly with the butter wrapper, for 10 minutes. Reduce the oven temperature to 170°C (325°F), Gas mark 3 and bake for a further 25 minutes.

12 Remove the cake from the oven, carefully unmould it onto a baking tray and return to the oven for 5-10 minutes to crisp the outside.

13 Turn the cake right side up on the baking tray, place the tray and cake on a wire rack and allow to cool for 10 minutes.

14 Melt the butter for the glaze and spoon over the cake, sprinkling over the caster sugar, which will form a lovely crust. Allow to cool. When ready to serve, lightly dust with icing sugar, if you wish.